Foods containing anti-nutrient:
Grains, pseudo-grains, seeds, nuts, legumes, nightshade vegetables, diary, eggs.
Cooking with seaweeds and mucilaginous vegetables (okra). Partially by soaking, boiling in water, fermenting, sprouting.Wheat, soy, peanuts and dried beans are the most resistant to neutralization.
Leaky gut, neurodegenerative disease, inflammatory diseases, infectious and autoimmune diseases, blood clotting.